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Mango Atchar Recipies

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  • 675g (½ lb) Mangoes.
  • 575g (1¼ lb) Sugar.
  • 2 Tsp salt.
  • 1 Tbsp white cumin seeds.
  • 2 Tsp brown cardamom seeds.
  • 1 Tbsp poppy seeds.
  • 1 Tsp red chilli powder.


Wash, peel and grate the mangoes. There should be about 450g (16 oz) of flesh. Add sugar and salt and mix well in a bowl. Roast cumin seeds, cardamom seeds and poppy seeds, stir in chilli powder and mix with the sweetened mango.

Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week. Shake the jar at least once a day.


  • 700ml Honey.
  • 700ml Extra virgin olive oil.
  • 200g Cornflour.
  • 8 tbsp Garlic salt.
  • 6 tbsp Chilli powder.
  • 6 tbsp Curry powder.
  • 4 tbsp Powdered cumin.
  • 4 tbsp Mustard seeds.
  • 2½ kg Peeled and chopped green mangoes.
  • 2 tbsp Ground coriander.
  • 2 Minced chilli.
  • 1L Cider vinegar.


Add all the ingredients to a large pot. (Except the oil and mangoes). Bring to a simmer and cook until the mixture thickens then add the oil and mangoes and mix well.

Alow to cool and refrigerate for at least 12 hours before using.



  • 500g Slices without skin raw mango.
  • 4 Teaspoons aniseeds.
  • 3 Teaspoons fenugreek.
  • 3 Teaspoons glacial acetic acid.
  • 1½ Teaspoons tumeric.
  • 1½ Teaspoons red chilli pepper
  • 1 Teaspoon onions seeds.
  • ½ Cup mustard oil.
  • ½ Cup salt.


Rub salt on mango slices and keep for 8 hours. The mango slices will leave some water.

Remove the slices from the mango water and in it mix glacial acetic acid. Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it. Add the oil.

Keep for one week and shake it every other day. 



  • 120g Salt.
  • 3 Teaspoons aniseed.
  • 2 Teaspoons fenugreek seeds.
  • 2¾ Cups sugar.
  • 1½ Teaspoons red chilli pepper.
  • 1kg Peeled and sliced mangoes.
  • 1 Teaspoonful turmeric.
  • ½ Teaspoon onions seeds.
  • Mustard seed oil.


Mix all the above ingredients together, put in clean jar and cover with a lid.

Fill jar up with mustard seed oil. Keep in the sun and shake it once daily till mangoes are soft.


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